WO2015080232A1 - Acidic oil-in-water type emulsified condiment - Google Patents

Abstract

Provided is an acidic oil-in-water type emulsified condiment which is used in food toppings, and which is less susceptible to cracking and splitting on the surface thereof even when baked. This acidic oil-in-water type emulsified condiment contains 1 to 40 mass% of an edible oil, 30 to 60 mass% of water, a thickener, egg yolk, a volatile acid, and a non-volatile acid. The ratio of volatile acid content to non-volatile acid content is 1:50 to 20:1. The dissolved oxygen level is 0.1 to 10% O₂. The pH is 3.0 to 4.0. The water activity is 0.90 to 0.96. The viscosity (at 20°C) is 50 Pa⋅s or more.

Description

Acid oil-in-water emulsified seasoning

The present invention relates to an acidic oil-in-water emulsified seasoning. More specifically, the present invention relates to an acidic oil-in-water emulsified seasoning that is smooth even after being topped on a bread or the like and baked and hardly cracks or cracks.

Acid oil-in-water type emulsified seasonings can be easily formed on a food surface such as bread, pizza, pasta, meat, vegetables, etc. by, for example, discharging from a narrow nozzle and drawing a line. By baking this with an oven, a steamer or the like, the seasoning components can be made familiar to the surface of the food, and the appearance of the food can also be improved. Conventionally, it has been proposed to use an acidic oil-in-water type emulsified seasoning for food topping, and to use a specific thickener in order to prevent oil separation and topping peeling when it is baked ( Patent Documents 1 and 2)

Japanese Patent No. 3375925 WO2012 / 001770

However, conventional acidic oil-in-water emulsified seasonings are used for topping foods such as bread and pizza, and when baked, the surface of the topping cracks due to external forces such as the expansion of the food during baking and the separation of food after baking. In some cases, the appearance of food may be impaired by the occurrence of cracks or cracks. In particular, when a line is drawn by discharging from a narrow nozzle, the topping surface is likely to crack or crack.

Therefore, the subject of the present invention relates to the provision of an acidic oil-in-water type emulsified seasoning that is unlikely to crack or crack after firing. Furthermore, the present invention relates to the provision of an acidic oil-in-water emulsified seasoning that can form a curved topping even if it is drawn from a narrow-mouth nozzle and is drawn, and is unlikely to crack or crack after firing.

In order to solve the above-mentioned problems, the present inventors have studied the components of the acidic oil-in-water type emulsified seasoning in detail. As a result, the present inventors have unexpectedly lowered the pH to 4.0 or lower and reduced the water activity to 0. It was found that when adjusted to .90 to 0.96, cracking and cracking can be prevented in the acid oil-in-water emulsified seasoning after baking. Further, when the pH of the acidic oil-in-water emulsified seasoning is lowered, there is a concern that the taste may change drastically, or rust may be generated in the production equipment of the acidic oil-in-water emulsified seasoning or in the metal part of the container. However, in addition to volatile acids such as acetic acid, which have been used as an acid agent for acidic oil-in-water emulsified seasonings, non-volatile acids are used. When the amount used is a specific ratio, the occurrence of cracks and cracks after firing can be prevented, and the occurrence of rust in production equipment is not promoted, and the acidity is suppressed and the taste is improved. The present invention has been completed.

That is, the present invention comprises 1 to 40% by mass of edible fats and oils,
30-60% by weight of moisture,
Contains thickener, egg yolk, volatile acid and non-volatile acid,
The mass ratio of the volatile acid content to the non-volatile acid content is 1:50 to 20: 1,
The dissolved oxygen concentration is 0.1-10% O ₂ ,
pH is 3.0-4.0,
Water activity is 0.90-0.96,
The viscosity (20 ° C.) is 50 Pa · s or more,
An acidic oil-in-water emulsified seasoning is provided.

According to the acidic oil-in-water emulsified seasoning of the present invention, since the pH is as low as 3.0 to 4.0, it prevents cracks and cracks from occurring on the surface even when used for food topping and baked. In spite of the low pH, the generation of rust is not promoted in production facilities and the like, and the acidity is suppressed and the flavor is improved.
Furthermore, even if the acidic oil-in-water emulsified seasoning of the present invention is drawn from a narrow nozzle and drawn, a curved topping can be formed, and even when baked, cracks and cracks are prevented from occurring on the surface. In spite of the low pH, the generation of rust is not promoted in the production facility, and the acidity is suppressed and the flavor is improved.

FIG. 1 is an explanatory photograph of a firing resistance test method. FIG. 2 is an explanatory photograph of evaluation criteria in the firing resistance test method.

Hereinafter, the present invention will be described in detail. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

<Features of the present invention>
The acidic oil-in-water emulsified seasoning of the present invention is an acidic oil-in-water emulsified seasoning such as mayonnaise, dressing, and tartar sauce containing edible fats and oils, moisture, thickener, egg yolk, and acetic acid. However, as will be described later, the pH is 3.0 to 4.0, which is lower than the acidic oil-in-water type emulsified seasoning used for the topping of conventional bread, pizza and the like. This low pH makes the acidic oil-in-water emulsified seasoning of the present invention particularly useful as a topping material to be baked.

The acidic oil-in-water emulsified seasoning of the present invention contains a non-volatile acid together with a volatile acid as an acid agent, and the content of the volatile acid and the non-volatile acid is set to a specific ratio. . Thereby, although it is low pH, generation | occurrence | production of rust is not promoted in a manufacturing facility etc., and acidity is suppressed and a flavor improves.

<PH>
The pH of the acidic oil-in-water emulsified seasoning of the present invention is 3.0 or more and 4.0 or less. By adjusting the pH to 4.0 or less, further 3.7 or less, particularly 3.6 or less, it can be used as a topping, and even if the food is baked in an oven or the like at 180 to 250 ° C., the topping after baking is used. Smoothness and moderate fluidity can be maintained. Therefore, even if the food expands at the time of baking or an external force is applied to the food after baking, it is possible to prevent the topping after baking from cracking or cracking.

Moreover, in the acidic oil-in-water type emulsified seasoning of the present invention, by setting the pH to 3.0 or more, particularly 3.2 or more, it is possible to obtain a preferable state that is difficult to be denatured by baking.

In the present invention, the pH can be adjusted by adjusting the blending amount of an acid agent, a protein, a decomposition product thereof, an amino acid and the like.

<Viscosity>
The acidic oil-in-water emulsified seasoning of the present invention has a viscosity (20 ° C.) of 50 Pa · s or more, particularly 60 Pa so as not to flow down from the food surface when applied to the food surface and heated with an oven, a steamer or the like. It is good that it is s or more, 70 Pa · s or more, 75 Pa · s or more, and further 100 Pa · s or more.
On the other hand, the acidic oil-in-water emulsified seasoning is discharged from a narrow-neck nozzle, and the topping of the desired pattern is formed by drawing on food such as bread, and after heating the acidic oil-in-water emulsified seasoning The viscosity is preferably 600 Pa · s or less, more preferably 500 Pa · s or less, and particularly preferably 400 Pa · s or less so that a good texture can be easily obtained when cooled.

Here, the viscosity is measured with a BH viscometer on an object having a product temperature of 20 ° C. under the condition of a rotation speed of 2 rpm.
When the viscosity is 37.5 Pa · s or more and less than 75 Pa · s, the rotor No. 4,
When the viscosity is 75 Pa · s or more and less than 150 Pa · s, the rotor No. 5,
When the viscosity is 150 Pa · s or more and less than 375 Pa · s, the rotor No. 6,
When the viscosity is 375 Pa · s or more, the rotor No. 7
Is a value calculated from the reading one minute after the start of measurement.

In addition, in this invention, adjustment of a viscosity can be performed by adjusting compounding quantities, such as a thickener and edible fats and oils.

<Acid agent>
In the acidic oil-in-water type emulsified seasoning of the present invention, in order to adjust pH to 3.0 or more and 4.0 or less, especially 3.2 or more and 3.7 or less, 3.2 or more and 3.6 or less, it volatilizes as an acid agent. Acid and non-volatile acids are used.
Here, the volatile acid refers to an inorganic acid or an organic acid that volatilizes at normal temperature and pressure, and among these organic acids, in the present invention, refers to those having 2 or less carbon chains.

<Volatile acid>
Conventionally, acetic acid which is a volatile acid is widely used as an acid agent in acidic oil-in-water type emulsified seasonings, but in the present invention, as a volatile acid, an organic acid such as acetic acid or propionic acid, Inorganic acids such as hydrochloric acid, chloric acid, and nitric acid can be used.

As the volatile acid, any one of the above-mentioned volatile organic acid and volatile inorganic acid may be used, or two or more kinds may be used in appropriate combination. From the viewpoint of flavor, acetic acid is preferably included in the volatile acid.

<Nonvolatile acid>
As the non-volatile acid, an acid other than the volatile acid described above is used. More specifically, as the non-volatile acid, one or more organic acids such as citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, and gluconic acid can be used in appropriate combination. .
Among these, it is preferable to use a combination of two or more non-volatile acids from the viewpoint of flavor.

<Ratio of volatile acid content and nonvolatile acid content>
The ratio of the content of the volatile acid and the content of the non-volatile acid is, by mass ratio, 1:50 or more and 20: 1 or less, and particularly preferably 1:50 or more and 15: 1 or less. Even if the pH is adjusted to 4.0 or less by adjusting the ratio of the volatile acid to the non-volatile acid to 20 or less, particularly 15 or less, the metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings Rust with acid can be suppressed.
On the other hand, when the ratio of the volatile acid to the non-volatile acid is smaller than 1/50, particularly when no volatile acid is contained, the flavor is deteriorated. On the other hand, if this ratio is greater than 20, rust is likely to occur in metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings. Also, when eaten, the acidity is felt strongly.

<Edible oils and fats>
The acidic oil-in-water emulsified seasoning of the present invention can contain edible fats and oils as the main component of the oil phase.
The edible fats and oils are not particularly limited as long as they are various edible fats and oils used in conventional acidic oil-in-water type emulsified seasonings. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil , Sunflower oil, cottonseed oil, sesame oil, rice bran oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, medium chain fatty acid triglycerides These oils and fats obtained by chemical or enzymatic treatment such as transesterified oil can be used in combination of one or more.
Moreover, as a method of including edible fats and oils in an acidic oil-in-water emulsified seasoning, raw materials such as fresh cream and milk containing edible fats and oils may be blended as a raw material for producing acidic oil-in-water emulsified seasonings.

In the acidic oil-in-water type emulsified seasoning of the present invention, the content of edible fats and oils is applied to the surface of the food so that it does not flow down and makes it easy to form a desired topping pattern, and from the point of improving the texture, 1% to 40%, 5% to 35%, particularly 20% to 35%.

<Moisture>
In the acidic oil-in-water emulsified seasoning of the present invention, water is blended by using water as a raw material for producing the acidic oil-in-water emulsified seasoning, or as water contained in an acid agent, a thickener, egg yolk, etc. Is done.

In the acidic oil-in-water emulsified seasoning of the present invention, the water content is 30% or more and 60% or less.

<Thickener>
A thickener is mix | blended so that the viscosity (20 degreeC) of the acidic oil-in-water type emulsion seasoning of this invention may be 50 Pa.s or more as mentioned above. In addition, when a curvilinear topping is formed on the cooked food, a thickener is included because the formed topping shape is easily retained.
The thickener is not particularly limited as long as it is used for food. For example, starch, gums, etc. are mentioned, The 1 type, or 2 or more types of the specific example of the thickener mentioned later can be used.
Examples of gums include carrageenan, tamarind seed gum, locust bean gum, xanthan gum, guar gum, tara gum, cassia gum, glucomannan, gelatin, agar, gellan gum and gum arabic.
Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and wet heat-treated starch.

<Yellow>
As egg yolk, egg yolk generally used for food can be used. For example, with raw egg yolk, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, etc., phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, etc. Examples include those subjected to one or two or more treatments such as enzyme treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or saccharide. In particular, from the viewpoint of stabilizing the dispersion state of oil droplets, there can be mentioned egg yolk that has been subjected to the above-mentioned enzyme treatment, particularly egg yolk that has been enzyme-treated with phospholipase A1 or phospholipase A2, that is, lysed egg yolk.

In the acidic oil-in-water emulsified seasoning of the present invention, the content of egg yolk can be 0.1% or more and 5% or less (in terms of solid content). In particular, from the viewpoint of preventing the occurrence of cracks and cracks, the yolk is preferably contained in an amount of 0.5% to 4% (in terms of solid content), and more preferably 1% to 3% (in terms of solid content).

<Sugar>
The acidic oil-in-water emulsified seasoning of the present invention can contain sugar as necessary. By containing the sugar, when the acidic oil-in-water emulsified seasoning is ejected from the narrow nozzle to draw a topping pattern, the spreadability of the acidic oil-in-water emulsified seasoning is improved and the pattern becomes easy to draw. In addition, the water activity is reduced by the inclusion of sugar, the storage stability is improved, and the occurrence of cracks and cracks after firing can be further reduced.

Examples of the sugar include, for example, monosaccharides such as glucose, galactose, fructose, mannose, N-acetylglucosamine, disaccharides such as lactose, maltose, sucrose, cellobiose, trehalose, and oligosaccharides to which 3 to 7 monosaccharides are bound. And sugar alcohols obtained by reducing these sugars, such as glucose fructose liquid sugar. On the other hand, starch and gum used as thickeners are not included in the sugar referred to here.

The sugar content in the acidic oil-in-water emulsified seasoning is 3% or more and 40% or less from the viewpoint of improving the ease of drawing a pattern during topping formation and preventing the occurrence of cracks and cracks after firing. It is also preferable that it is 3% to 35%, 5% to 35%, 5% to 30%, particularly 10% to 30%.

<Protein>
The acidic oil-in-water emulsified seasoning of the present invention can contain protein. The inclusion of protein can further reduce the occurrence of cracks and cracks after firing. Here, the protein content may be 0.2% or more and 3% or less.

The mass ratio of the sugar content to the protein content is 1 or more and 200 or less, particularly 5 or more and 50 or less, from the viewpoint of preventing the occurrence of cracks and cracks after firing.

<Other ingredients>
The acidic oil-in-water type emulsified seasoning of the present invention may contain various raw materials usually used in acidic oil-in-water type emulsified seasonings in addition to the above components as long as the effects of the present invention are not impaired. Can do. For example, various seasonings such as sodium glutamate and salt, ascorbic acid or salts thereof, antioxidants such as vitamin E, various extracts, spices such as pepper powder and pepper, protein degradation products, dice boiled eggs, pickled cucumber , Chopped vegetables such as onions and parsley.

<Water activity>
In the acidic oil-in-water type emulsified seasoning of the present invention, it is preferable to appropriately adjust the blending amount of each component so that the water activity is 0.90 or more and 0.96 or less when blending the above components. Water activity is 0.90 to 0.96, 0.90 to 0.95, 0.90 to 0.94, particularly 0.92 to 0.95, 0.92 to 0.94 Thus, cracks and cracks after firing can be prevented.

<Dissolved oxygen concentration>
When the acidic oil-in-water type emulsified seasoning of the present invention is produced by blending the above components, the dissolved oxygen concentration is adjusted to be 0.1% O ₂ or more and 10% O ₂ or less. Thereby, generation | occurrence | production of the rust of an acidic oil-in-water type emulsified seasoning can be prevented.

The dissolved oxygen concentration represented by “% O ₂ ” is the dissolved oxygen concentration using the oxygen partial pressure in the substance as an index. For example, in a state where oxygen is dissolved in a liquid in a 1 atm atmosphere, the oxygen partial pressure in the atmosphere is 20.9% O ₂ regardless of the type of the liquid. By using the “% O ₂ ” unit, the dissolved oxygen concentration of the acidic oil-in-water emulsified seasoning can be expressed simply and accurately.

The dissolved oxygen concentration can be measured using a polarographic oxygen meter (Toago DKK Corporation's DOL-40), a fluorescent oximeter (OxySense, USA, OxySense 101) or the like.

Also, in order to bring the dissolved oxygen concentration of the acidic oil-in-water type emulsified seasoning into the above range, a known deoxygenation method can be employed. For example, an inert gas such as nitrogen or argon is blown into the raw material in a tank for storing raw edible fats, vinegar, egg yolk or fresh water, or in a pipe, and the dissolved oxygen is replaced with the inert gas. A bubbling method, a bubbling method in which an inert gas is blown into an acidic oil-in-water emulsified seasoning before filling in a container, a vacuum deaeration method that removes dissolved oxygen by reducing pressure when mixing various raw materials with a mixer, A method using an enzyme as disclosed in the above-mentioned Japanese translation of PCT publication No. 11-504963 may be adopted as appropriate.

Of the inert gases, nitrogen is present in large quantities in the air, is relatively low in cost, and does not affect the flavor and quality of acidic oil-in-water emulsion seasonings. Is preferred.

In addition, it is desirable to employ a closed production line so that oxygen in the air does not enter the acidic oil-in-water emulsion seasoning during production.

<Method for producing acidic oil-in-water emulsified seasoning>
The method for producing the acidic oil-in-water type emulsified seasoning of the present invention can be produced by mixing the above-mentioned raw materials by a conventional method. For example, as an aqueous phase raw material, acid agent, thickener, egg yolk and seasoning are uniformly mixed at less than 70 ° C., and while stirring with a mixer or the like, edible fats and oils are added and coarsely emulsified as an oil phase raw material, Next, after emulsification with a colloid mill or the like, a bottle container, a glass container, and a resin container having a mouth portion having a diameter of 2 to 7 mm may be filled and sealed. Various types of bottles and pouches having such a mouth can be used as the resin container having a mouth having a diameter of 2 to 7 mm.

Hereinafter, the acidic oil-in-water emulsified seasoning of the present invention will be further described based on Examples and Comparative Examples.

Examples 1 to 8, Comparative Examples 1 to 3
Using the raw materials of Table 1, a finished 100 kg acidic oil-in-water emulsified seasoning was produced as follows. That is, the aqueous phase material was uniformly mixed with a mixer to prepare an aqueous phase part. At this time, the dissolved oxygen was removed under reduced pressure. Next, rapeseed salad oil was gradually added as an edible fat and oil while stirring the aqueous phase to produce a crude emulsion. Then, the obtained coarse emulsion was finished and emulsified with a colloid mill, and 150 g each was filled and sealed in a 200 mL capacity nylon plastic bag.

In addition, the protein content of each Example and a comparative example is the value measured according to the nutrition labeling standard (April 24, 2003 Ministry of Health, Labor and Welfare notification No. 176) according to the nitrogen quantitative conversion method described in the third column of the attached table 2 Calculated by

Evaluation (a) Dissolved oxygen concentration, (b) pH, (c) Water activity, (d) Viscosity were measured for the acidic oil-in-water type emulsified seasonings obtained in each Example and Comparative Example. In this case, the viscosity is measured using a BH viscometer.
When the viscosity is 37.5 Pa · s or more and less than 75 Pa · s, the rotor No. 4,
When the viscosity is 75 Pa · s or more and less than 150 Pa · s, the rotor No. 5,
When the viscosity is 150 Pa · s or more and less than 375 Pa · s, the rotor No. 6,
And obtained from the reading when the rotor was rotated twice after the start of measurement.
Further, (e) rust generation test and (f) firing resistance test were performed as follows.

(e) Rust generation test ・ Test method After applying 5 g of mayonnaise to a tin piece (3 cm × 3 cm), placing it in a sealed container and storing it at 55 ° C. for 1 month, the state of rust generation was confirmed.
The rust measurement method was performed as follows according to the JIS rust prevention oil evaluation method (http://www.jalos.jp/jalos/qa/articles/005-L110.htm).
-Evaluation criteria A: Rust is not seen.
B: Rust is observed.
C: Rust is observed on more than half of the surface of the tin plate.

(f) Baking resistance test-Test method As shown in FIG. 1, the cut | interruption 2 was made into the thickness of the half of the thickness of the bread in the center of the bread 1 about 1.5 cm thick. Next, a linear topping 3 was formed with an acidic oil-in-water type emulsified seasoning so as to cross the cut 2 in a vertical direction using a round mouthpiece with a diameter of 5 mm, and baked in an oven at 200 ° C. for 15 minutes. Subsequently, as shown in FIG. 2, the baked bread 1 was divided into two along the cut line 2, and the easiness of cutting the linear topping 3 was evaluated.
・ Evaluation criteria (see Figure 2)
A: Cracking occurs only when the acidic oil-in-water emulsified seasoning extends about 5 mm and breaks.
B: The acidic oil-in-water type emulsified seasoning does not grow so much and cracks occur and breaks.
C: The crack has occurred before making two loaves of bread.

Table 1 shows the measurement results of (b) pH, (c) water activity, (d) viscosity, (e) rust generation test, and (f) firing resistance test. The dissolved oxygen concentration was in the range of 0.1 to 10% O ₂ .

As a result of the rust generation test, the acidic oil-in-water emulsified seasonings of Examples 1 to 8 in which the ratio of the volatile acid to the non-volatile acid is in the range of 1:50 to 20: 1 causes rust on the tin pieces. Although it is difficult, it turns out that the acidic oil-in-water type emulsified seasoning of Comparative Example 3 in which the proportion of the volatile acid is larger than this easily generates rust on the tin pieces.

In addition, as a result of the baking resistance test, the acidic oil-in-water emulsion seasonings of Examples 1 to 8 having a pH in the range of 3.0 to 4.0 and a water activity in the range of 0.90 to 0.96 are as follows. It can be seen that cracks and cracks are less likely to occur in the topping after firing. On the other hand, Comparative Example 1 with a water activity of 0.97 and Comparative Example 2 with a pH of 4.6 have inferior results of the firing resistance test, and it is understood that cracks and cracks are likely to occur in the topping after firing. .

In addition, the evaluation was made in accordance with the (f) firing resistance test method, except that the 5 mm round squeeze used in the test method in (f) firing resistance test was changed to a resin bottle having a 3 mm mouth portion. As a result, the same result as in the case of a round die with a diameter of 5 mm was obtained.

Example 9
In Example 1, 4.4% brewed vinegar (acetic acid 4%) and 0.01% hydrochloric acid as volatile acids, and 0.25% citric acid, 0.01% phosphoric acid and 0 lactic acid as non-volatile acids. An acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 0.01% was used. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.3 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.

Example 10
In Example 1, an acidic oil-in-water emulsified seasoning was performed in the same manner as in Example 1 except that 0.25% citric acid, 0.01% gluconic acid, and 0.01% succinic acid were used as the non-volatile acids. I got a fee. The obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.

Example 11
In Example 1, an acidic oil-in-water emulsion seasoning was obtained in the same manner as in Example 1 except that 0.25% citric acid and 0.02% fumaric acid were used as the non-volatile acids. The obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.

Example 12
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% fructose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.

Example 13
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% sorbitol were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.

Example 14
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% polydextrose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.

Examples 15 to 18, Comparative Examples 4 and 5
Except having used the raw material of Table 2, it carried out similarly to Example 1, and obtained the acidic oil-in-water type emulsion seasoning.
The obtained acidic oil-in-water emulsified seasoning was subjected to the tests described in [0048] to [0050].

In addition, the protein content of each Example and a comparative example is the value measured according to the nutrition labeling standard (April 24, 2003 Ministry of Health, Labor and Welfare notification No. 176) according to the nitrogen quantitative conversion method described in the third column of the attached table 2 Calculated by

Table 2 shows the measurement results of (b) pH, (c) water activity, (d) viscosity, (e) rust generation test, and (f) firing resistance test. Note that (a) the dissolved oxygen concentration was in the range of 0.1 to 10% O ₂ .

As a result of the rust generation test, the acidic oil-in-water emulsified seasonings of Examples 15 to 18 in which the ratio of the volatile acid to the non-volatile acid is in the range of 1:50 to 20: 1 cause rust on the tin pieces. Although it is difficult, it can be seen that the acidic oil-in-water emulsified seasoning of Comparative Example 4 in which the proportion of volatile acids is larger than this easily generates rust on the tin pieces.

In addition, as a result of the baking resistance test, the acidic oil-in-water emulsion seasonings of Examples 15 to 18 having a pH in the range of 3.0 to 4.0 and a water activity in the range of 0.90 to 0.96 It can be seen that cracks and cracks are less likely to occur in the topping after firing. In addition, since Examples 15 to 17 have a pH of 3.0 to 3.6, it is found that cracks and cracks are not particularly likely to occur in the topping after firing.
On the other hand, in Comparative Example 5 having a water activity of 0.98, the result of the firing resistance test is inferior, and it can be seen that cracks and cracks are likely to occur in the topping after firing.

　
 
 

 

　
 
 

 

1 bread 2 cut 3 topping

Claims (7)

1 to 40% by weight of edible oil and fat,
30-60% by weight of moisture,
Contains thickener, egg yolk, volatile acid and non-volatile acid,
The mass ratio of the volatile acid content to the non-volatile acid content is 1:50 to 20: 1,
The dissolved oxygen concentration is 0.1-10% O ₂ ,
pH is 3.0-4.0,
Water activity is 0.90-0.96,
The viscosity (20 ° C.) is 50 Pa · s or more,
Acid oil-in-water emulsified seasoning. The acidic oil-in-water emulsified seasoning according to claim 1, which contains 3 to 40% by mass of sugar. 3. An acidic oil-in-water emulsified seasoning according to claim 2, comprising at least one selected from sucrose, fructose, sorbitol, glucose, and polydextrose as the sugar. The acidic oil-in-water emulsion seasoning according to any one of claims 1 to 3, wherein the acidic oil-in-water emulsion seasoning contains 0.2 to 3% by mass of protein. The acidic oil-in-water emulsified seasoning according to claim 4, wherein the ratio of sugar content to protein content is 1 to 200. 6. The acidic oil-in-water emulsified seasoning according to claim 1, wherein the viscosity (20 ° C.) is 50 Pa · s to 600 Pa · s. An acidic oil-in-water emulsified seasoning in a resin container, wherein the acidic oil-in-water emulsified seasoning according to any one of claims 1 to 6 is filled in a resin container having a mouth portion of 2 to 7 mm in diameter.

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